I made this simple recipe for custard to go with the Colonial Trifle I served as
dessert for my colonial meal. My 7-year old loved the taste, though I thought it was too eggy myself. I did mess up and had
the eggs curdle before I poured the milk. Fortunately I was able to fix this by stirring the milk in forcefully, and once the
custard cooled, putting it in a blender. But avoid my mistake, and don't put the egg mixture in the heat until the milk is
ready to start simmering.

Colonial Custard

Ingredients

2 1/2 cups milk

1/3 cup sugar

3 Tbsp. cornstarch

5 egg yolks

pinch of salt

1 Tbsp. vanilla extract

Instructions

Heat the milk over medium-high heat until it's barely simmering.

Put the sugar, cornstarch, egg yolks and salt in a heavy medium-size saucepan. Heat on medium. As soon as it's warm pour
the milk in, a little bit at the time, stirring as you go.

Cook the custard until lumps start to form, about 10-15 minutes, stirring constantly.

Remove from the heat and add the vanilla extract. Mix well, pour into a custard mold and let cool.